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Article · Journal · 2022

Yam pectin and textural characteristics: a preliminary study

Liticia Effah‐Manu, Bussie Maziya-Dixon, Faustina Dufie Wireko‐Manu, Jacob K. Agbenorhevi, Ibok Oduro

International Journal of Food Properties

Open access · Gold
International · 2 countries

Read it 10.1080/10942912.2022.2096065

Citations: 12from other works
Field-weighted impact: 1.611.00 is the world average for its field and year
Among its field: 83rd percentileby citations, against works of its field and year
Authors: 5from 4 institutions

Authors

5 authors across 4 institutions in 2 countries

Liticia Effah‐ManuFirst authorCorresponding
as printed: Liticia Effah-Manu
Bussie Maziya-Dixon
- International Institute of Tropical Agriculture (NG)
- International Institute of Tropical Agriculture (NG)
Faustina Dufie Wireko‐Manu
- Kwame Nkrumah University of Science and Technology (GH)
as printed: Faustina D. Wireko-Manu
Jacob K. Agbenorhevi
- Kwame Nkrumah University of Science and Technology (GH)
Ibok OduroSenior author
- Kwame Nkrumah University of Science and Technology (GH)

Countries on it

Ghana
Nigeria

Fields

A work can sit in several, each with a score

Polysaccharides and Plant Cell WallsTopic
Polysaccharides Composition and ApplicationsTopic
Food composition and propertiesTopic

Yam pectin and textural characteristics: a preliminary study · Peerford